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3.5/4

My husband and I
really enjoyed this
dish. I added capers
as some of the other
reviewers suggested
and I am glad that I
did because I think
the dish might have
been a little flat
without them. I also
added some red
pepper flakes to the
breading. Next time
I will skip the
chives because they
don't really seem to
bring any flavor to
the dish (okay,
granted, they were
probably overpowered
by the capers). Oh,
and I also used
breadcrumbs instead
of flour because I
thought the flour
would be kind of
blah.

Zombikitty
from Louisville, KY
/ 04.02.2011

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Holy Anchovies!
Maybe it was because
I forgot to pick up
fresh shallots and
used dried ones from
Penzey's, but the
sauce was
unpalatable. Even
after trying to cut
it with some chicken
broth. I ended up
tossing it
completely and
making a piccata
last minute to
salvage the cutlets.
I was really hoping
I would like this
recipe. I guess I
can try anchovy
paste for caesar
salad dressing...

A Cook
from New Jersey
/ 04.03.2010

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Made this the second time last night. It was "lick the plate" good. The first time I made it I only had cooking wine in the house--I strongly suggest NOT using it, as the salt in the wine and the anchovy paste leads to a very salty dish.

kc987654
from East Hampton, NY
/ 01.20.2010

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I would give this 3
1/2 if that were
possible. I made it
just as written and
would add a bit more
anchovy paste the
next time around. I
made this for a
weeknight dinner
with a rice pilaf
and some roasted
Brussels sprouts.
Yum. No leftovers
that night. I will
make it again. The
whole dinner didn't
take more than 40
minutes from start
to table.

A Cook
from utica, ny
/ 11.09.2009

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very good. don't tell the wimps that it has anchovys. they will eat it and like it. I used chicken cutlets cause thats what I had.

finerthings
from NY
/ 02.18.2009

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This was very good - I made it for dinner tonight and looved it! Will definitely make again.

A Cook
/ 10.20.2008

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Very easy, very tasty. I agree with the reviewer who said you can easily skip the chives.

A Cook
from Chapel Thrill, NC
/ 08.06.2008

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I followed the
recipe as written
but I added some
capers and didn't
have enough wine -
which didn't give
me enough sauce.
Next time I will
definitely make
sure I have enough
wine on hand. By
the way, I didn't
see the need for
the chives. I
don't think it
added anything
special to the
dish - may consider
leaving it out next
time.

A Cook
from Harrison, NJ
/ 06.12.2008

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I made this for Mother's Day dinner, I tripled the recipe and it worked beautifully. The only changes were minced red onion in place of the shallots I forgot, and the addition of capers to the finished sauce. 8 dinner guests raved!

A Cook
from Pacifica, CA
/ 05.19.2008

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I accidentally put
in 2 TBSP
anchovy paste
instead of 2
tsp...but we were
still sopping up the
sauce with bread.
Granted we drank
water for the rest
of the night, and
acknowledged that it
was too
salty/anchovy, but
we can't wait to
make it again,
properly. Which will
undoubtedly be soon!
Next time, we'll
also cut the wine to
a 1/2 or 3/4 cup;
all that liquid just
wasn't needed.
Simple, fast and
delish!